Collards, frozen, cooked with oil vs. Collards, fresh, cooked with oil vs. Greens, frozen, cooked, fat added
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Collards, fresh, cooked with oil has the most protein of the foods compared, at 3.1 g per 100g.
| Nutrient | Collards, frozen, cooked with oil | Collards, fresh, cooked with oil | Greens, frozen, cooked, fat added |
|---|---|---|---|
| Protein | 2.9 G | 3.1 G | 2.8 G |
| Total lipid (fat) | 3.3 G | 3.8 G | 3.2 G |
| Carbohydrate, by difference | 6.9 G | 5.6 G | 5.6 G |
| Energy | 61 KCAL | 61 KCAL | 59 KCAL |
| Total Sugars | 0.55 G | 0.48 G | 0.76 G |
| Fiber, total dietary | 2.7 G | 4.2 G | 2.6 G |
| Calcium, Ca | 203 MG | 242 MG | 164 MG |
| Iron, Fe | 1.1 MG | 0.49 MG | 1.1 MG |
| Potassium, K | 243 MG | 222 MG | 188 MG |
| Sodium, Na | 161 MG | 139 MG | 150 MG |
| Cholesterol | 0 MG | 0 MG | 2 MG |
| Fatty acids, total saturated | 0.45 G | 0.47 G | 0.76 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.